For this reason things do sometimes get boring with my weekly fish recipe. I combined heat with sweet (yes I rhyme sometimes hehe) and added in a bit of zaatar for an entirely different accent of flavor
Or occasionally, older bread is used in the form of toasted pita chips--and these chips are customarily painted with that same herby spice blend mixed with olive oil, called za'atar
It is a stable on any breakfast menu, one of my favorite dips, makes a wonderful sandwich with a few mint leaves or some pitted olives or better yet with a sprinkle of zaatar
Labneh and makdoos salad with a balsamic vinaigrette sweetened with pomegranate molasses. If you don’t know what labneh is, you can read all about this healthy Middle eastern yogurt cheese here and you’ll get a step by step tutorial on how to make it too
Lebanon is a country in Western Asia with Syria, Isreal,Cyrpus as boundaries. I have been running a month of blogging marathon with A to Z International flatbreads and today is my last post of this month's mega marathon
This pita like bread topped with olive oil and za'atar, the ubiquitous Middle Eastern spice blend of thyme, oregano, sumac and sesame seeds is sold as Za'atar Pitza in many Middle Eastern restaurants in the US
Big and bold flavors here, and usually with an International twist or two. The other day I posted these amazing Zucchini Herb Fritters with Lemon Garlic Yogurt
Toss the chickpeas with the za'atar and oil in a medium bowl then transfer to the baking tray. A sweet pumpkin soup topped with some Za’atar chickpeas and labneh because my need for labneh can be likened to oxygen/water etc
Drained yogurt, rolled in herbs and preserved in olive oil, then slathered on crackers and bread, served with olives and Middle Eastern Zata'ar Rolls, followed by Turkish Coffee
The idea was inspired by a recent trip to Yeo Valley where we were served a sweet cheesecake in a jar, simply made of labneh (strained yogurt) which was mixed with cream to loosen it
That whole hummus obsession of mine has returned and although it’s been a number of months since I last wrote about my love of chickpeas, I’m not sharing a new recipe with you today, rather, I am updating an old one
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